Fish fingers with thai dipping sauce

Yield: 1 servings

Measure Ingredient
1 kilograms Fish fillets; (choose fine-fleshed
; white fish that is
; not too thick such
; as Mirror Dory,
; John Dory, Morwong
; or Whiting)
4 tablespoons Plain flour
2 larges Or 3 small eggs; beaten
1 200 g pkt Japanese-style breadcrumbs; (see note)
Vegetable oil for deep-frying
2 Cloves garlic; crushed
2 Chillies; finely chopped
1 tablespoon Thai Fish Sauce
1 tablespoon Water
2 tablespoons Fresh lemon juice

THAI DIPPING SAUCE

Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly.

To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce).

Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust that's especially good with prawns or with fish.

Available from Japanese and Korean grocery stores.

Thai Dipping Sauce:

Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften.

Converted by MC_Buster.

Per serving: 837 Calories (kcal); 7g Total Fat; (7% calories from fat); 179g Protein; 5g Carbohydrate; 430mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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